Friday, June 17, 2016

Gluten Free Cornbread Muffins

One of my neighbors gave me some freshly ground local cornmeal. So I decided to make some gluten free muffins with mild chili peppers.

1 1/4 cup yellow cornmeal
1/2 cup of gluten free flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/8 cup of sugar
mix dry ingredients above then stir in 1 small can chopped mild chili peppers which was drained of liquid

preheat oven to 400 F

2 large eggs beaten till frothy
then add
1 3/4 cup buttermilk
add this to the dry ingredients
then stir in
2 tablespoons unsalted butter
2 tablespoons honey

fill muffin tins half full and bake for 22 minutes, watch closely at end
let cool slightly before serving.

I had my muffin with a pat of butter and a drizzle of honey accompanied with some of my first tomatoes. I'll be making these again. Thanks for reading and for all your comments.


  1. The muffins look good; the plate does too.

    1. Hi Suzi, thanks, they were good, first stuff I have baked gluten free not from a packaged source.

  2. Yummy! I bet they are way better than any store bought gluten free muffin.

    1. Hi Michele, thanks, they were good and I am sure better than a store bought, very moist and they keep for several days on the counter.


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